Street Style Hakka Noodles – Vegan Indo-Chinese Recipe – Indian Veg Chow Mein

Discover how to make authentic Vegetable Hakka Noodles with our Quick & Easy recipe! Experience the delightful blend of Indian and Chinese flavors in every bite. Ideal for both novices and seasoned cooks, this recipe guides you through the art of creating the perfect Indian Veg Chow Mein. Embrace the fusion and bring the taste of Indo-Chinese cuisine to your table.

Watch our recipe video for step by step instructions on how to make our Hakka Noodles Recipe. We’ve included demonstrations and pro tips to help you out in the kitchen! For our vegan hakka noodles calories and nutrition information, see the recipe card below. We also have an option to view our veg hakka noodles recipe in hindi.

Prep Time25 minsCook Time15 minsTotal Time40 mins
DifficultyIntermediate

Ingredients:

Hakka Noodles Sauce
Soy Sauce - 3 Tbsp
Rice Vinegar - 1 Tbsp
Sesame Oil - 2 tsp
White Pepper - 1 tsp
Black Pepper - 1/2 tsp
Red Chili Sauce or Sriracha - 1 Tbsp
Green Chili Sauce - 2 Tsp
Hakka Noodles Stir Fry
Hakka Noodles - 200 grams
Oil - 2 Tbsp
Ginger - 1 tsp (minced)
Garlic - 1 tsp (minced)
Cabbage - 1 cup (sliced)
Onions - 1 medium (sliced)
Carrots - 1/2 cup (matchstick cut)
Bell Pepper (any color) - 1 cup
Green Onions - 1/2 cup (chopped)

Instructions:

1) Begin by preparing 200g of noodles for the recipe according to package directions.

2) Once cooked and drained, drizzle with some oil to prevent noodles from sticking together. Set noodles aside.

3) Next, prepare your veggies by slicing 1 medium onion, 1 cup cabbage, ½ cup carrots, and 1 cup bell peppers. Set these aside for the stirfry.

4) To make the sauce, combine 3 Tbsp soy sauce, 1 Tbsp rice vinegar, 2 tsp sesame oil, 1 tsp white pepper, ½ tsp black pepper, 1 Tbsp red chili sauce, & 2 tsp green chili sauce together in a bowl. Mix this well and set aside.

5) To prepare the hakka noodle stir fry, add 2 Tbsp oil to a large pan or wok and let it heat up.

6) Add the 1 tsp minced ginger, 1 tsp minced garlic, and saute for a few seconds.

7) Next, add sliced onions, cabbage, carrots, & bell peppers and saute together for 1-2 minutes.

8) Once sauteed, add the prepared noodles and sauce.

9) Mix to combine and turn off the heat.

10) Garnish with green onions and serve!

Ingredients

Hakka Noodles Sauce
 Soy Sauce - 3 Tbsp
 Rice Vinegar - 1 Tbsp
 Sesame Oil - 2 tsp
 White Pepper - 1 tsp
 Black Pepper - 1/2 tsp
 Red Chili Sauce or Sriracha - 1 Tbsp
 Green Chili Sauce - 2 Tsp
Hakka Noodles Stir Fry
 Hakka Noodles - 200 grams
 Oil - 2 Tbsp
 Ginger - 1 tsp (minced)
 Garlic - 1 tsp (minced)
 Cabbage - 1 cup (sliced)
 Onions - 1 medium (sliced)
 Carrots - 1/2 cup (matchstick cut)
 Bell Pepper (any color) - 1 cup
 Green Onions - 1/2 cup (chopped)

Directions

1

1) Begin by preparing 200g of noodles for the recipe according to package directions.

2

2) Once cooked and drained, drizzle with some oil to prevent noodles from sticking together. Set noodles aside.

3

3) Next, prepare your veggies by slicing 1 medium onion, 1 cup cabbage, ½ cup carrots, and 1 cup bell peppers. Set these aside for the stirfry.

4

4) To make the sauce, combine 3 Tbsp soy sauce, 1 Tbsp rice vinegar, 2 tsp sesame oil, 1 tsp white pepper, ½ tsp black pepper, 1 Tbsp red chili sauce, & 2 tsp green chili sauce together in a bowl. Mix this well and set aside.

5

5) To prepare the hakka noodle stir fry, add 2 Tbsp oil to a large pan or wok and let it heat up.

6

6) Add the 1 tsp minced ginger, 1 tsp minced garlic, and saute for a few seconds.

7

7) Next, add sliced onions, cabbage, carrots, & bell peppers and saute together for 1-2 minutes.

8

8) Once sauteed, add the prepared noodles and sauce.

9

9) Mix to combine and turn off the heat.

10

10) Garnish with green onions and serve!

Street Style Hakka Noodles – Vegan Indo-Chinese Recipe – Indian Veg Chow Mein
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